Name: Red Curry Coconut Squash Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butternut squash - 1 medium; Butter, or more as needed - 2 tablespoons; Coconut oil - 1 tablespoon; Onion, chopped - ½; Roasted red peppers, drained and sliced - 2; Red curry paste - 2 tablespoons; Freshly grated ginger - 1 tablespoon; Garlic, minced - 3 cloves; Coconut milk (such as Thai Kitchen®) - 1 (14 ounce) can; Skim milk - ½ cup

Ingredients for - Red Curry Coconut Squash Soup

1. Butternut squash 1 medium

2. Butter, or more as needed 2 tablespoons

3. Coconut oil 1 tablespoon

4. Onion, chopped ½

5. Roasted red peppers, drained and sliced 2

6. Red curry paste 2 tablespoons

7. Freshly grated ginger 1 tablespoon

8. Garlic, minced 3 cloves

9. Coconut milk (such as Thai Kitchen®) 1 (14 ounce) can

10. Skim milk ½ cup

How to cook deliciously - Red Curry Coconut Squash Soup

1 . Stage

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

2 . Stage

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

3 . Stage

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

4 . Stage

Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.